Topic
Crust and crumb: everything about bread
Whether home-baked or from the bakery around the corner, we love the smell of baked goods at the weekend. Rolls, bread and co. fresh on the table, with our ingredients - from the baking book to the butter dish, from the beeswax bag to the bread box called Krume. Incidentally, we developed it ourselves - according to our criteria for the best bread enjoyment.
RECIPE FOR OAT MALT BREAD
From the book NEW BAKING
FOR 1 LOAF
For the sourdough
- 10g ripe starter
- 60g wholemeal wheat flour
- 60g water For the swelling piece
- 50g rolled oats (large leaf) 10%
- 100g warm water 20%
For the main dough
- 9g Sel de Guérande 1,9%
- 350g lukewarm water (28-35°C) 70%
- 500g wheat flour type 812 100%
- 10g inactive barley malt 2%
- 100g sourdough 20% For sprinkling - 100g rolled oats (large leaf)
DAY 1, MORNING: START THE STARTER
Mix the ripe starter with the wholemeal flour and water until smooth. Cover loosely and leave to mature for 8-9 hours. In the meantime, cover the rolled oats with water in a small bowl and soak for 8-9 hours.
DAY 1, AFTERNOON / EVENING: MIX THE MAIN DYE
When the sourdough is ready, dissolve the salt in lukewarm water in a large bowl. Add the wheat flour, malt and sourdough and mix by hand until you have a smooth dough with no flour pockets. Cover with a damp cloth and leave to mature for 30 minutes. Work in the swelling agent by hand and tighten the dough until it can no longer be stretched easily. Cover and leave to mature for a further 3 hours, continuing to stretch every 30 minutes until the dough is light and airy and needs to be stretched less and less to become firm. Transfer the dough to the floured work surface and knead. Then leave to rest for 20-30 minutes. In the meantime, spread the rolled oats (for sprinkling) on a plate. Sprinkle a proofing basket with flour. Moisten your hands and the surface of the dough. Turn the dough out onto the oat flakes using the dough card and form a boule on the plate. Lift the dough, oat flake side down, into the proofing basket and leave to rest at room temperature for 20 minutes, then place in the fridge for final proofing and leave to mature overnight.
DAY 2, MORNING: BAKING
Preheat the oven and cast iron pan to 250°C. Turn the dough out of the proofing basket into a hot pan and cut into it with a sharp knife. Bake for 20 minutes with the lid on. Then remove the lid and reduce the oven temperature to 235°C. Bake the bread for a further 35 minutes until it sounds hollow when tapped on the underside. Leave to cool completely on the rack before slicing.
Probaker food processor, Black
Beautiful machine for private use, equipped with professional technology. The PRO BAKER was developed in collaboration with the Norwegian Bakers' and Confectioners' Guild. Based on the system of industrial machines, where the bowl and hook rotate simultaneously, the machine delivers optimum kneading performance.
Bread box Rehau, Matte gray, glazed
Elegant bread bin made from a perfect material for storing bread: ceramic. The unglazed, rough inner surfaces of the container store up to 10 percent of the moisture and slowly release it back into the bread.
Table cloth Equipe, round, Red / Light red
Can be placed individually on small tables or on longer tables in combination with other items from the EQUIPE series. Colorful or plain, the EQUIPE tablecloths can be complemented with runners and napkins from the table linen set. The robust material ensures a relaxed time at the dining table, because if something goes wrong, all items in the series are machine washable.
